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- 11 -
12/2020
Copyright © 2020, Fast ČR, a.s.
Cuts suitable for sautéing:
Beef Top round steak, shoulder, bottom round steak, roast, breast
Lamb Front, feet, shoulder
Veal Shoulder / front
Pork Tenderloin, neck of pork, steaks
COOKING TIME SETTINGS
General slow cooking time:
Mode C9: 6-14 hours
Mode C8: 2-8 hours
Traditional cooking time
Slow cooking time
(without roasting)
Mode C9 Mode C8
35-60 minutes 6-10 hours 3-5 hours
1-3 hours 8-10 hours 4-6 hours
Traditional cooking time Slow cooking time (with roasting)
Mode C9 Mode C8
35-60 minutes 4-5 hours 2-3 hours
1-3 hours 5-6 hours 3-4 hours
Note:
Please take the above cooking times only as aguide. The cooking time
setting will depend on the used ingredients, temperature and meal size.
TIPS
■ Remove all visible fat from the meat and poultry.
■ Meat and poultry requires at least 6-7 hours of cooking time in mode C9 or 3-4 hours
in mode C8.
■ Ensure that the ingredients and liquids fill the cooking bowl A6 to only ¾ of its
capacity.
■ If there is an excessive amount of water after the cooking process has finished,
remove the lid and start cooking mode C8 for 30-45 minutes or until the liquid starts
to reduce. You may also reduce the amount of liquid by adding amixture of corn
starch and water into the hot liquid.
■ Always defrost frozen meat and poultry before cooking it.
■ When lifting the lid A3 or removing the cooking bowl A6, use dry kitchen gloves.
■ When serving the meal, place the cooking bowl A6 on to aheat resistant material.
■ Do not start the slow cooker unless the cooking bowl A6 is placed inside the slow
cooker unit A8.
■ Do not cook frozen meat or poultry.
■ Do not unnecessarily remove the lid A3 from the cooking bowl A6 as this results in
asubstantial loss of heat.
■ Do not use mode C8 when you plan on being away from your home for longer than
3 hours.
STEAM COOKING GUIDE
■ Meals cooked in steam retain amajority of their nutritional values. When cooking in
steam, you may place the meal on the included steamer insert A4 that is placed into
the cooking bowl A6. Check that the meal is located above the level of the water
or stock.
■ When steam cooking it is important that the lid A3 is tilted down and secured in the
closed position because opening the lid will release the steam, which will extend
the cooking time. Depending on the type of meal and the desired cooking method,
you may place the meal on to the steamer insert A4 before selecting the cooking
function or, alternatively, only after the water starts to boil. The tables below are
based on 1.2 litres of water being used and include the pre-heating time.
VEGETABLES
■ To ensure even cooking, vegetable pieces should be of the same size .
■ Smaller vegetable pieces will be cooked sooner.
■ It is possible to cook both fresh and frozen vegetables in steam, however, frozen
vegetables will require alonger cooking time, however, it is not necessary to defrost
them before cooking.
■ The size and shape of the vegetables and personal preferences may require specific
cooking time settings. If you wish to have softer vegetables, extend the cooking
time.
■ Make sure that the level of the water or stock does not reach the level of the steamer
insert A4.
Examples of cooking vegetables:
Asparagus trimmed shoots 2 bunches
12-16
minutes
Beans with cut off ends, whole 200 g
12-16
minutes
Broccoli cut into roses 250 g
12-15
minutes
Brussels sprouts roses cut into across 200 g
17-20
minutes
Carrot Cut into strips
3 medium-sized
(300 g)
20−25
minutes
Cauliflower cut into roses 300 g
22−25
minutes
Corn whole ears of corn
2 small ears of
corn
20−25
minutes
Sugar peas with cut off ends 250 g
12-15
minutes
Peas fresh, peeled 250 g
15-18
minutes
Peas frozen 250 g
12-15
minutes
Potatoes early potatoes, whole 8 (80 g each)
40-50
minutes
Sweet potatoes cut into 3 cm pieces 400 g
25-30
minutes
Pumpkin cut into 3 cm pieces 400 g
24-29
minutes
Spinach (English) cleaned leaves and stems 1 bunch
8-10
minutes
Squash cut off ends 350 g
20−25
minutes
Rutabaga
peeled and cut into 3cm
pieces
150 g
20−25
minutes
Zucchini cut into 3 cm pieces 330 g
17-20
minutes
FISH AND SEAFOOD
■ Season fish with fresh herbs, onion, lemon, etc. before cooking
■ Make sure that the fish slices are in asingle layer on the steamer insert A4 and do
not overlap.
■ Fish are cooked until they can be easily broken up using afork and until they have
lost their translucence.
TYPE RECOMMENDATIONS AND TIPS
COOKING TIME
(approx.)
Fish
- fillets Cook in steam until they can be easily
broken up using afork and until they have
lost their translucence. Fillets are ready
when it is easy to remove the spine.
20-24 minutes
-whole 25-30 minutes
- fillets
22−25 minutes
Mussels – in shells
Clean and remove the whiskers, cook in
steam until they open up
15-18 minutes
Mussels and clams
"Pipi"
Clean, cook in steam until they open up
15-20 minutes
Prawns – in shells
Cook in steam until they acquire apink
colour
15-20 minutes
Scallops
Cook in steam until they lose their
translucence
15-20 minutes
POULTRY
■ Select poultry pieces of approximately the same size to ensure that they are cooked
evenly.
■ To achieve even cooking results, arrange the poultry pieces on the steamer insert
A4 in asingle layer.
■ Remove any visible fat and skin.
■ If you wish to achieve browning of the poultry, then prior to the steam cooking
process you may roast them in mode C5.
■ Prick the thickest part to check that the poultry is done. Aclear juice must flow out.
TYPE
RECOMMENDATIONS
AND TIPS
COOKING TIME
(approx.)
Breast fillets
Place the thickest part of
the fillet (250 g) toward
the edge of the steamer
insert A4.
25-30 minutes
Drumsticks
Place the thickest part
(250g) toward the edge of
the steamer insert A4.
30-35 minutes
Thigh fillets
Place the thickest part
(250g) toward the edge of
the steamer insert A4.
25-30 minutes
DUMPLINGS
■ It is possible to steam cook both fresh as well as frozen dumplings and rolls.
■ To prevent the dumplings from sticking, first place baking paper, cabbage or lettuce
leaves on the steamer insert A4, or grease it with oil.
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